Candi’s autumnal spicy pear chutney recipe
PUBLISHED: 12:03 10 October 2017
Mary Kemp is feeling autumnal with her recipes this month – and why not, when nature is so being generous?
Candi’s Spicy Pear Chutney
Who do you go to for a new chutney recipe? The Queen of Chutney of course, Candi Robertson.
1 kg ripe pears, peeled and chopped
500g onions, chopped
300ml cider vinegar
300g soft brown sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground juniper berries
1/2 teaspoon ground cloves
1/2 teaspoon ground Star Anise
1 teaspoon sea salt
Place all the ingredients in a preserving /maslin pan, stir well and regularly, and cook over a gently heat for approximately one and a half hours or until the fruit is soft and the chutney syrupy and reduced.
Spoon into sterilised jars, fit the lids immediately and store in a cool place.
Hungry for more?
Find out more about Mary Kemp’s cookery theatres, demonstrations and more recipes at www.marykemp.net